Print

Ultimate Crispy Peach Cobbler Egg Rolls (Easy & Fast Recipe)

Two halves of a crispy, golden-brown peach cobbler egg rolls showing the warm, gooey peach filling inside.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this unique dessert fusion: crispy, golden egg rolls filled with warm, juicy, spiced peaches. This easy recipe delivers handheld peach cobbler perfection quickly.

Ingredients

Scale
  • 1 tablespoon unsalted butter
  • 2 cups fresh or frozen (thawed) sliced peaches
  • 1/4 cup packed light brown sugar
  • 1 teaspoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 12 egg roll wrappers
  • 1 large egg, beaten (for sealing)
  • Vegetable oil, for frying
  • Powdered sugar, for dusting (optional)

Instructions

  1. Prepare the Peach Filling: Melt the butter in a medium saucepan over medium heat. Add the sliced peaches, brown sugar, cinnamon, nutmeg, and salt. Cook for 5 to 7 minutes, stirring occasionally, until the peaches soften slightly.
  2. Thicken the Filling: In a small bowl, mix the cornstarch with 1 tablespoon of cold water to create a slurry. Pour the slurry into the simmering peaches and stir constantly until the mixture thickens, about 1 minute. Remove from heat and stir in the vanilla extract. Let the filling cool completely before assembling the egg rolls.
  3. Assemble the Egg Rolls: Lay an egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape). Place about 2 tablespoons of the cooled peach filling near the bottom corner.
  4. Seal the Wrapper: Brush the edges of the wrapper with the beaten egg wash. Fold the bottom corner up over the filling. Fold in the left and right corners toward the center. Roll the wrapper tightly upward until you reach the top corner. Dab the final corner with more egg wash to seal securely. Repeat with remaining wrappers and filling.
  5. Fry for Crispiness: Pour 2 to 3 inches of vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil to 350°F (175°C). Use a thermometer to monitor the temperature; maintaining this heat is key for a crispy exterior.
  6. Cook the Egg Rolls: Carefully place 3 or 4 egg rolls into the hot oil, ensuring you do not overcrowd the pot. Fry for 2 to 3 minutes per side, turning gently, until they are deep golden brown and crispy.
  7. Drain and Serve: Remove the cooked egg rolls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Dust immediately with powdered sugar if desired. Serve warm with vanilla ice cream for an indulgent fried peach treat.

Notes

  • For maximum crispiness, ensure your peach filling is completely cool before wrapping. Warm filling creates steam that softens the wrapper.
  • To achieve a golden brown egg roll, maintain the oil temperature between 340°F and 355°F during the entire frying process.
  • If you prefer not to fry, you can brush the assembled egg rolls lightly with melted butter and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden. Frying yields superior crispness.
  • For a vegan option, substitute the butter with coconut oil in the filling and use a cornstarch slurry mixed with water instead of egg wash to seal the wrappers.

Nutrition

Find it online: https://mdlatdmm.com/peach-cobbler-egg-rolls-easy-fast-recipe/